Best 6 Margherita Chicken Recipes

MARGHERITA CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic. Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. Cover and cook until chicken is no longer pink and cheese is melted, 5-6 minutes.

STUFFED CHICKEN WITH MARGHERITA® CAPICOLA

Steps:

• Butterfly the chicken breast so you are creating a pocket.
• Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor.
• Place oil in a large saute pan and heat on medium to high. Sear the flour coated chicken breasts until they become browned on all sides.
• Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper.
• Bake for 7 minutes at 425 degrees, baste and cook for additional 7 minutes. Serve in center of plate, drizzle pan juices and garnish with parsley.

GRILLED CHICKEN MARGHERITA PIZZAS

Steps:

• Heat gas or charcoal grill. In small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoned salt. Place on grill over medium-high heat. Cover grill; cook 12 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Reduce heat to medium-low.
• On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Cut chicken into strips. Arrange chicken strips over tortillas. Sprinkle each with 1/4 cup of the cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.
• With wide spatula, carefully slide pizzas onto grill over medium-low heat. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and crusts are crisp. Slide pizzas back onto cookie sheets.

CHICKEN BREASTS ALLA MARGHERITA

Steps:

• Cut each whole breast in half lengthwise.
• Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.
• Heat 1½ teaspoons each butter and oil over medium heat in a large frying pan.
• When hot, place half of chicken in pan and sauté 2 to 3 minutes, or until lightly browned.
• Transfer to a shallow, 2-quart glass baking dish.
• Repeat with remaining butter, oil and chicken.
• Remove from pan.
• Pour wine, broth and brandy into hot pan.
• Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.
• Top each piece of chicken with slices of prosciutto and fontina.
• Pour the wine sauce over the top.
• Bake, uncovered, in a preheated 350-degree oven for 15 minutes or until chicken is cooked through and the cheese has melted.

FAST AND FIERY CHICKEN MARGHERITA

Steps:

• Season chicken, if desired, with salt and pepper. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken, about 5 minutes.
• Stir in Sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand 1 minute or until cheese is melted. Garnish with basil. Serve, if desired, with hot cooked spaghetti and additional Sauce, heated.

CHICKEN MARGHERITA W/ SUN-DRIED TOMATO VINAIGRETTE

Steps:

• 1. In a large non-stick skillet over medium heat, saute mushrooms until they have reduced in size. You can add a little salt and pepper to help season them at this point, if desired.
• 2. While mushrooms are sauteing, start large pot of water and bring to a boil. Slice the cherry tomatoes in half and sprinkle just a little salt over them.
• 3. Once the mushrooms have reduced in size, add the spinach and cook for about 4 to 5 minutes.
• 4. Cook pasta according to package and drain. Reserve 1/2 cup of water from the pasta water.
• 5. Add garlic and roasted red peppers to the mushroom/spinach mixture. Add the 1/2 cup of pasta water and reduce to medium-low heat.
• 6. Once most of the water has evaporated, add the chicken and basil. Simmer for about 7 minutes.
• 7. Add vinaigrette and mozzarella cheese. Stir until the cheese has melted. Add the tomatoes and cover the skillet. Simmer for approximately 5 minutes. Serve warm over pasta.